¾ canna butter
1 cup brown sugar
½ cup strong coffee
2 tbsp. sour cream (optional)
2 cups flour
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg
½ chopped walnuts
½ cup raisins
Cream canna butter and shortening together.
Add egg and beat slightly.
Combine dry ingredients together and stir in alternately with coffee.
Blend in sour cream for a smoother lighter flavour and texture.
Drop by spoonfuls onto a greased cookie sheet and bake at 350 degrees for approximately 8 to 10 minutes or depending on cookie size.
1/ Gluten free – replace 2 cups flour with 1 ½ cups romano bean flour and ½ cup corn, tapioca or arrowroot starch
2/ Replace coffee with soymilk or other desired liquid - omit sour cream
3/ Replace raisins and nuts with anything different including dried fruits (assorted trail mixes work perfectly for this recipe)
These tasty treats are very versatile. Add in your favourite dried fruits and/or nuts.
Bean flour needs to be stored in refrigerator or cool dry place as it will go rancid quickly.